Hernando is a third generation coffee farmer who inherited two farms when her father Hernando Arcila passed away 20 years ago. For many years his focus was on producing high yields but since 2020 he enrolled in our single state program in search of producing high quality coffee in volumes. After one year of hard work Hernando is ready to offer the world a high quality coffee with two harvest per year and the intention of searching for a long term relationship.
ABOUT FARM
La Glorieta – La Glorita is a 35-hectare farm located at 1400 m.a.s.l in Armenia, Quindio. They mainly grow Colombian traditional varieties such as Caturra, Castillo, and Typica. The weather in Armenia is warm, it is characterized by its mountainous geography and different bird species are everywhere. La Glorieta is a traditional farm so the farmer takes care of the soil by using good practices that help to regenerate the soil, such as organic compost, native tree planting, and weeds removal from the base of the coffee trees…
#2134
Hernando Arcila
Caturra Washed + Passion Fruit
Імпортер: CMG
Країна: Колумбія
Фермер: Hernando Arcila
Регіон: Quindio > Armenia
Ферма: La Glorieta
Ґрунт: Volcanic ashes
Різновид: Caturra
Висота: 1200-1400
Середні опади: 1600-1800mm
Середні температури: 16– 24С
This lot was exposed to a dry anaerobic fermentation for 48 hours. During this fermentation stage, passion fruit pulp was added. The coffee was then gently washed and placed on raised beds mixed with passion fruit pulp below 35oC until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
#2139
Hernando Arcila
Honey + (Wine Yeast / Strawberry) - Castillo
Імпортер: CMG
Країна: Колумбія
Фермер: Hernando Arcila
Регіон: Quindio > Armenia
Ферма: La Glorieta
Ґрунт: Volcanic ashes
Різновид: Castillo
Висота: 1350-1400
Середні опади: 1800-2600mm
Середні температури: 18– 28С
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage strawberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe strawberry placed amongst the coffee until the ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
#2138
Hernando Arcila
Natural Rum Aged - Castillo
Імпортер: CMG
Країна: Колумбія
Фермер: Hernando Arcila
Регіон: Quindio > Armenia
Ферма: La Glorieta
Ґрунт: Volcanic ashes
Різновид: Castillo
Висота: 1350-1400
Середні опади: 1800-2600mm
Середні температури: 18– 28С
This coffee was exposed to a dry aerobic fermentation of 24 hours. The cherries were then exposed to a dry anaerobic fermentation of 50 hours inside rum barrels. The coffee was placed on raised beds until the ideal moisture content was achieved. Finally, the coffee was then rested inside rum barrels for 10-20 days.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
